Gastronomic Judaism As Culinary Midrash
by
Jonathan Brumberg-Kraus
Describes the improvisational characteristics of gastronomic Judaism as the interplay of texts, tastes, artifacts, and everyday practices: not only in the classic sacred texts, but also in other aspects of daily life.
Jews and Their Foodways (Online)
by
Anat Helman
Covers a wide range of historical, sociological, and anthropological aspects related to food and eating among Jews, not solely those that are tied to Judaic religion, tradition, and thought.
Waste Not: A Jewish Environmental Ethic
by
Tanhum S. Yoreh
Provides an intellectual history of the Jewish concept of environmental ethics, charting its evolution from the Bible through classical rabbinic literature, commentaries, codes of law, responsa, and the works of modern environmentalists.
Expositions in Jewish Dietary Laws
by
David I. Sheinkopf
Offers comprehensive and authoritative expositions of several of the most complex issues in Jewish Dietary Laws - the conversion of inedible animal parts into kosher food ingredients and the use by Ashkenazic Jews of extracts of kitniyyot in foods for Passover prepared before the festival.
How to Keep Kosher
by
Lise Stern; Les Bell (Editor)
Covers the biblical and historical origins of keeping kosher, the development of the kosher certification system, specific food preparation requirements for Shabbat, Passover, and other holidays, and how to actually set up a kosher kitchen.